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Ingredients

Noodles

  • 2 servings Nagasaki Champon

Soup

  • 2 packets Nagasaki Champon Soup Base
  • 2 ½ cups Hot Water (1 ¼ cups per serving)

Toppings

  • 150 g Pork thinly sliced and cut to bite-sizes
  • 6-8 Shrimp
  • 1/2 lb Frozen Cut Squid
  • ¼ Cabbage cut to bite-sizes
  • ½ Onion sliced to about 3mm
  • ½ Carrot chopped into 1cm-thick pieces
  • ½ pack Bean Sprouts washed
  • 2 Shiitake Mushrooms (or Shimeji Mushrooms) stem removed and sliced
  • 2 Wood Ear Mushrooms rehydrated in water for about 15 min, cut off roots, and thinly slice
  • ⅓ Kamaboko (Fish Cake) sliced to about 2mm
  • ¼ cup Frozen Corn
  • 1 tsp Vegetable Oil
  • Salt & Pepper by preference

Instructions

  • Cut the pork and cabbage to big bite sized pieces, thin slice the onions, carrots, and kamaboko. Cut the stem off the shiitake mushrooms and rehydrate wood ear mushrooms in water for about 15-30 min. Remove the stem/root and cut to bite sized slices.  
     
    Ingredients of Nagasaki Champon
  • Heat vegetable oil in a wok and cook the thin-sliced pork. Sprinkle in salt and pepper to season the pork.
    Cook the thinly sliced pork
  •  Add cabbage, onion, and carrots to stir-fry. Once the carrots are cooked through, add shiitake, wood ear mushrooms, and bean sprouts.  Continue to stir-fry. 
    Stir-fry the vegetables and meats
  • Add 2 ½ cups (1 ¼ x 2) of water (prepared for the soup) and let it come to a boil, then add 2 soup bases. Lastly toss in shrimps, squids, and kamaboko. Once they are cooked, the soup is ready! 
    Mix the toppings with soup packet and water
  • Follow package instructions and boil the noodles. 
  • Once the noodles are cooked, drain well and place in a bowl. Pour in the soup from Step 3, and you are done!